Food Services General Manager

Eagle Pass, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Benefits

401(k) matching

Dental Insurance

Health Insurance

Paid Time Off

Vision Insurance

Job Description

The hiring establishment is a dynamic restaurant specializing in delivering an exceptional dining experience characterized by high-quality food, excellent customer service, and a welcoming atmosphere. This restaurant prides itself on maintaining operational excellence while fostering a positive and inclusive work environment. As a well-regarded establishment within the hospitality sector, it not only focuses on culinary innovation and food safety but also prioritizes the growth and development of its team members. Known for its vibrant team culture and commitment to customer satisfaction, the restaurant thrives on delivering memorable dining experiences that encourage repeat visits and build lasting relationships with its guests. \n\nThe Food Services General Manager plays a pivotal leadership role responsible for overseeing all facets of the restaurant's daily operations. This full-time position is dedicated to managing everything from staff recruitment, training, and performance evaluations to operational efficiency and financial success. The role demands keen attention to maintaining food quality, safety compliance, and customer satisfaction. The General Manager ensures smooth communication and coordination between the front-of-house and kitchen staff to deliver a seamless dining experience that meets or exceeds customer expectations. \n\nThis role is integral in driving strategic initiatives such as menu updates, pricing strategies, promotional activities, and cost-control measures. The General Manager develops and manages annual budgets while continually monitoring financial performance and analyzing market trends to boost profitability. Equally important is their responsibility to uphold rigorous health and safety standards throughout the restaurant, including food handling and sanitation practices. By cultivating a positive, motivated team environment, the General Manager ensures that employees adhere to service standards and deliver exceptional service quality. \n\nCustomer interaction is a central element of this position; the General Manager engages with guests, addresses complaints professionally, and implements strategies to enhance satisfaction and loyalty. Furthermore, they are expected to manage inventory, coordinate with suppliers, and stay abreast of industry trends to continuously innovate and improve the restaurant's offerings. Flexible availability is necessary, including working evenings, weekends, and holidays, to effectively lead and support the team during peak operational periods. \n\nOverall, this role offers a challenging and rewarding opportunity for an experienced food service professional with strong leadership skills, financial acumen, and a passion for hospitality. The successful candidate will benefit from a supportive work environment, comprehensive benefits including health and dental insurance, paid time off, vision coverage, and a 401(k) matching program, reinforcing the company’s commitment to employee well-being and career development.

Job Requirements

Associate’s degree in culinary arts hospitality management business administration or related field
proven experience as a general manager or similar leadership role within the food service industry
strong leadership skills
excellent customer service and communication skills
knowledge of food and beverage operations including front-of-house and back-of-house
ability to work under pressure
proficiency in restaurant management software and POS systems
knowledge of health and safety regulations
flexibility to work evenings weekends and holidays
attention to detail
proficiency in financial management budgeting and cost-control techniques

Job Qualifications

Associate’s degree in culinary arts hospitality management business administration or related field
proven experience as a general manager or similar leadership role within the food service industry
strong leadership skills with ability to motivate and manage diverse team
excellent customer service and communication skills
in-depth knowledge of food and beverage operations including service standards front-of-house and back-of-house operations
strong problem-solving and decision-making abilities
ability to work under pressure and handle challenging situations with composure
proficiency in restaurant management software and POS systems
knowledge of health and safety regulations and compliance standards
flexibility to work evenings weekends and holidays
attention to detail and ability to multitask in fast-paced environment
proficient in financial management budgeting and cost-control techniques
Spanish speaking preferred

Job Duties

Oversee day-to-day restaurant operations to ensure consistency in service quality safety and compliance
maintain a clean safe and welcoming environment for employees and guests
collaborate with kitchen staff to ensure timely food preparation and quality control
handle customer feedback complaints and resolve issues promptly using de-escalation techniques
implement strategies to enhance overall dining experience and promote repeat business
monitor and maintain cleanliness organization and appearance of dining area
manage inventory for front of house supplies and coordinate with vendors
implement and enforce health and safety regulations including food handling and sanitation
work with management team to develop menu updates
monitor and analyze trends and make recommendations for improvement
interact with customers provide personalized service handle special requests or VIP guests
maintain a welcoming and friendly atmosphere creating a positive dining experience
maintain strong focus on exceptional customer service ensuring guest satisfaction
regularly interact with guests build relationships and address needs and concerns
enforce standard operating procedures for front-of-house and customer service
ensure compliance with health and safety regulations food handling guidelines and sanitation standards
conduct regular inspections to maintain cleanliness and hygiene
train staff on safety procedures and maintain documentation for health inspections
recruit train and supervise diverse team including hiring scheduling and performance management
create staff schedules ensuring adequate coverage during peak and off-peak hours
conduct performance evaluations provide constructive feedback and address performance issues
train staff in service standards product knowledge serving techniques and handling difficult situations
foster a positive inclusive work environment promote teamwork and professionalism
motivate and ensure staff delivers excellent customer service by monitoring service quality addressing concerns or complaints
provide coaching and mentorship to team members ensuring professional growth and development
conduct regular staff meetings to communicate goals policies and operational updates
execute training programs on nutrition culinary innovation food safety and cost management
develop and implement ongoing training programs for service staff focusing on product knowledge service techniques and upselling
develop and manage annual budgets including revenue forecasts cost analysis and expense control
monitor financial performance review financial statements and implement strategies to improve profitability
analyze sales trends customer preferences and market conditions to identify growth opportunities
implement pricing strategies and promotions to increase revenue
monitor inventory levels track food costs and implement cost-control measures
control costs by monitoring labor and supply expenses while maintaining service quality
stay updated with industry trends new food and beverage offerings and service best practices